Three different kinds of curry in the Furano area — Nepalese, North Indian and Hokkaido soup curry — what makes each one different, and which to order first.
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Three Kinds of Curry Under One Roof
Ask for curry in Furano and you could be handed three quite different things. There is Japanese curry rice, thick and sweet and closer to a stew. There is Hokkaido soup curry, which is a local invention from Sapporo and is exactly what the name says. And there is the Indian and Nepalese kind, cooked from whole spices with the sauce built around the meat rather than poured over it.
Nepal Dining, in Nakafurano about fifteen minutes north of Furano, does the second and third of those. Our kitchen is Nepalese, our menu is largely North Indian, and the soup curries are our answer to the Hokkaido dish we now live among. Below is how to tell them apart and what to order first.
Nepalese Curry: Rara, Sag and Dal
Chicken Rara Curry is the one to order if you want to taste what a Nepalese kitchen actually cooks. Rara is a home style, spiced but not heavy, with the sauce reduced rather than thickened, and you will not find it in the chain curry houses along the highway.
Sag means greens. Mutton Sag Curry and Chicken Sag Curry are both built on spinach, which makes them the lighter end of the meat menu. Dal Chicken and Dal Mutton bring lentils into the same pot, and lentils are the thing that makes a Nepalese meal filling in a way that has nothing to do with richness. Keema Egg Curry and Sag Keema Curry are the minced-meat side of the same tradition.
Indian Curry: Butter Chicken, Tikka Masala and the Tandoor
Chicken Tikka Masala is our best seller and the safest first order for anyone who has not eaten this food before. Butter Chicken is milder still and is what most children in the dining room are eating. Both are finished with dairy, which is where the roundness comes from.
If you would rather have something without a sauce at all, Tandoori Chicken and Chicken Tikka come straight off the tandoor. So does the naan, which is baked to order rather than warmed — Garlic Naan and Cheese Naan are the two that regulars keep coming back for, and a cheese naan shared across a table of four is a reliable way to end an argument about what to order.
Hokkaido Soup Curry, Made by a Nepalese Kitchen
Soup curry is Hokkaido's own dish. It is thin rather than thick, closer to a spiced broth, and the vegetables are cooked to keep their shape rather than dissolve. We make three: Chicken and Vegetable, Mix Vegetable, and Momo and Vegetable, which puts Nepalese dumplings in a Sapporo-style bowl and is the most Nepalese thing on the Hokkaido half of the menu.
In winter the soup curries outsell everything else, and the reason is not complicated. After a day outside in Hokkaido you want the heat to arrive as liquid.
Naan, Rice and How to Order
Most curries come with a choice of rice or naan and many can be ordered as a large portion. Spice is adjustable in both directions; the default is milder than visitors expect because most of our regulars are local families. If you are undecided, order one Nepalese curry, one soup curry and a garlic naan for the table, and share.
We are open 11:00 to 15:00 and 17:00 to 21:00, closed the second and fourth Wednesday of each month, with free parking. Takeout is available if you would rather eat back at the accommodation.
Sharing the best of Furano travel, Hokkaido food culture, and the story of Nepal Dining — where Himalayan flavours meet Japanese hospitality.